Żmijewski Mirosław, Sokół-Łętowska Anna, Pejcz Ewa, Orzeł Dagmara
Department of Fruit, Vegetable and Cereals Technology, Wrocław University of Environmental and Life Sciences, 51-630 Wroclaw, J. Chelmonskiego street 37/41, Poland.
Department of Human Nutrition, Wroclaw University of Environmental and Life Sciences, 51-630 Wroclaw, J. Chelmonskiego street 37/41, Poland.
Rocz Panstw Zakl Hig. 2015;66(2):115-21.
Buckwheat, despite its broad nutritional benefits, is still not widely appreciated grain. It contains a protein with preferred amino acid composition and it is a valuable source of micronutrients and vitamins of the B group and vitamin E. Moreover, buckwheat groats have a high amount of polyphenols, including flavonoids and flavones. Eating rye bread is beneficial due to its high content of dietary fiber, phenolic acids and characteristic taste and aroma. Therefore, the use of rye flour and buckwheat mill products for bread may allow obtaining a product of high nutritional value and flavor.
The aim of the study was to evaluate the influence of buckwheat products addition and baking process on the antioxidant properties of rye-buckwheat blends and breads.
Experimental material was rye flour type 580 and buckwheat flour, wholegrain flour and bran obtained by grinding buckwheat groats. Buckwheat products share was 20 and 35%. The control was the rye flour. In the rye-buckwheat blends and bread loaves, the contents of selected flavonoids by HPLC method, total polyphenols content by Folin-Ciocalteu method and the antioxidant activity by the DPPH˙ radical scavenging method were determined.
Buckwheat bran was significantly richer in total polyphenols, rutin, quercetin, orientin and isoorientin than other buckwheat products and rye flour. Bread after baking contained similar amount of total polyphenols and quercetin and have a comparable ability to scavenge 1,1-diphenyl-2-picrylhydrazyl radicals (DPPH˙) than the corresponding blends. Baking process negatively affected the amount of rutin, orientin and isoorientin.
The use of buckwheat bran as a replacement for wheat flour in bread significantly increases its nutritional value. The process of baking unequally affects the content of particular groups of antioxidant compounds.
尽管荞麦具有广泛的营养益处，但它仍是一种未被广泛认可的谷物。它含有一种氨基酸组成优良的蛋白质，还是微量营养素以及B族维生素和维生素E的宝贵来源。此外，荞麦粒富含多酚，包括黄酮类和黄酮。食用黑麦面包有益，因其膳食纤维、酚酸含量高且具有独特的口感和香气。因此，将黑麦粉和荞麦磨制产品用于制作面包可能会得到具有高营养价值和风味的产品。
本研究旨在评估添加荞麦产品和烘焙工艺对黑麦 - 荞麦混合物及面包抗氧化性能的影响。
实验材料为580型黑麦粉以及通过研磨荞麦粒获得的荞麦粉、全谷物粉和麸皮。荞麦产品的占比为20%和35%。对照组为黑麦粉。采用高效液相色谱法测定黑麦 - 荞麦混合物和面包中选定黄酮类化合物的含量，采用福林 - 酚法测定总多酚含量，并采用DPPH˙自由基清除法测定抗氧化活性。
荞麦麸皮中的总多酚、芦丁、槲皮素、荭草素和异荭草素含量显著高于其他荞麦产品和黑麦粉。烘焙后的面包总多酚和槲皮素含量与相应混合物相似，清除1, diphenyl - 2 - picrylhydrazyl自由基（DPPH˙）的能力相当。烘焙过程对芦丁、荭草素和异荭草素的含量有负面影响。
在面包中使用荞麦麸皮替代小麦粉可显著提高其营养价值。烘焙过程对特定抗氧化化合物组的含量影响不均。
